Description

This Twix cake recipe features rich chocolate cake layers, creamy caramel chocolate buttercream, and a topping of chopped Twix bars. It’s the perfect showstopper dessert inspired by your favorite candy bar.

Ingredients

230g unsalted butter (room temperature)

200g caster sugar

90g brown sugar

2 tsp vanilla extract

3 large eggs

280g plain flour

60g cocoa powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

120ml hot water

240ml buttermilk

115g unsalted butter (for buttercream)

375g powdered sugar

2 tbsp cocoa powder

120ml salted caramel sauce

1–2 tbsp whole milk

300g Twix bars, chopped

Extra caramel sauce (for drizzle)

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Instructions

1. Preheat oven to 180°C (350°F) or 160°C (320°F) fan. Grease and line two 8-inch cake pans.

2. Beat butter and sugars until creamy. Add vanilla and eggs, one at a time.

3. In another bowl, sift dry ingredients and whisk lightly. Add to wet ingredients with hot water. Mix gently.

4. Fold in buttermilk until batter is smooth. Divide between pans and bake for 35–40 minutes. Cool completely.

5. Beat butter for buttercream until smooth. Add sugar, cocoa, and caramel sauce. Thin with milk as needed.

6. Spread 1/3 of frosting over the first cake layer. Add chopped Twix. Top with the second layer (upside down).

7. Frost the entire cake. Press chopped Twix on top and drizzle with caramel sauce.

8. Refrigerate briefly to set the frosting before serving.

Notes

You can make the cake layers ahead and freeze them for easier assembly.

Store leftover cake in the fridge for up to 5 days.

Use a high-quality store-bought caramel or homemade caramel for best flavor.

Prep Time: 60 minutes
Cook Time: 35 minutes
Category: Cakes Recipes
Method: Baking
Cuisine: American